Balsamic-and-Fig Beef Tenderloin
with Garlic Mashed Potatoes and Rosemary Breadcrumb Brussels Sprouts
Gettin’ figgy with it! Fig jam, that is. Here, the sweet stuff is paired with balsamic vinegar to create a rich and tangy pan sauce for drizzling over beef tenderloin. Garlicky mashed potatoes are the perfect accompaniment for catching any runoff sauce (and trust us, you won’t want to waste a drop.) Tender, caramelized brussels sprouts join the mix, topped with crunchy, golden breadcrumbs. This dish is bursting with flavors and textures that’ll make your mouth dance.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Brussels Sprouts
1 unit
Shallot
¼ ounce
Rosemary
2 clove
Garlic
2 tablespoon
Sour Cream
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
10 ounce
Beef Tenderloin Filets
1 unit
Beef Stock Concentrate
2 tablespoon
Fig Jam
5 teaspoon
Balsamic Vinegar
Not included in your delivery
3 tablespoon
Butter
(Contains Milk)
1 tablespoon
Olive Oil
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into small pieces. Trim and halve Brussels sprouts. Halve, peel, and mince shallot until you have 2 TBSP. Strip rosemary leaves from stems; mince leaves until you have 1 tsp. Mince or grate garlic.
Place potatoes in a medium pot with enough salted water to cover by 1 inch. Boil until tender, 15 minutes. Reserve 1 cup cooking water, then drain. Melt 2 TBSP butter in same pot over medium heat. Add garlic and cook for 1 minute. Add potatoes and a splash of cooking water; mash until smooth. Stir in sour cream. Season with salt and pepper.
Meanwhile, heat a drizzle of olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add ¼ cup breadcrumbs (we sent more); season with salt and pepper. Cook, stirring often, until golden brown, 3-5 minutes. Turn off heat; transfer breadcrumbs to a medium bowl. Wipe out pan.
Toss Brussels sprouts on a baking sheet with a large drizzle of olive oil, salt, and pepper. Arrange cut sides down and roast until browned and crispy, 15-20 minutes. Add to bowl with breadcrumbs and toss to combine. Season with salt, pepper, and half the minced rosemary (save the rest for later).
Meanwhile, pat beef dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in pan used for breadcrumbs over medium-high heat. Add beef and cook until browned and cooked to desired doneness, 3-6 minutes per side. Turn off heat; remove from pan and set aside to rest for at least 3 minutes. Wipe out pan.
Melt 1 TBSP butter in same pan over medium heat. Add minced shallot; cook until fragrant, 1 minute. Add stock concentrate, jam, vinegar, 2 TBSP water, and remaining minced rosemary (to taste). Cook until slightly thickened, 1-2 minutes. Stir in any resting juices from beef; season with salt and pepper. Divide potatoes, Brussels sprouts, and beef between plates. Top beef with sauce.
